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Effects of Taro Varieties and Blending Ratios on Proximate Compositions and Anti-Nutritional Factors of Taro (Colocasia esculenta) –Wheat (Aestium triticium) Composite Bread

机译：芋头品种和混合比对芋头（Colocasia Esculenta）近近组合物和抗营养因子的影响 - 磨难（浸润性Triticium）复合面包

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Lamrot W Mariam;
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1. Functional and sensory properties of wheat (Aestium triticium) and taro flour (Colocasia esculenta) composite bread [J] . C. A. Ikpeme Emmanuel, N. C. Osuchukwu, L. Oshiele African Journal of Food Science . 2010,第5期

机译：小麦（Aestium triticium）和芋头粉（Colocasia esculenta）复合面包的功能和感官特性
2. Effect of processing method on the Proximate composition, mineral content and antinutritional factors of Taro ( Colocasia esculenta , L.) growth in Ethiopia [J] . T Adane, A Shimelis, R Negussie, African Journal of Food, Agriculture, Nutrition and Development . 2013,第2期

机译：加工方法对埃塞俄比亚芋头（Colocasia esculenta，L.）生长的近似组成，矿物质含量和抗营养因子的影响
3. Effects of taro (Colocasia esculenta L. Schott) drying on the properties of taro flour and taro flour products [J] . Deguchi Mai, Ito Seiko, Motohashi Reiko, Food science and technology research . 2021,第3期

机译：芋头（Colocasia Esculenta L.Schott）干燥对芋头粉和芋头粉产品性能的影响
4. Taro (Colocasia esculenta Schott): effects of removal on the natural biodiversity of a fresh water wetland and implications for restoration of similar habitats [C] . Kate Brown, Grazyna Paczkowska Australian Weeds Conferences . 2006

机译：芋头（Colocasia Esculenta Schott）：去除对淡水湿地的自然生物多样性的影响及其对恢复类似栖息地的影响
5. Effect of drying methods and blending ratios on dough rheological properties physical and sensory properties of wheat–taro flour composite bread [O] . Gidmwork Abera, W.K. Solomon, Geremew Bultosa 2017

机译：干燥方法和混合比例对小麦-塔罗粉复合面包面团流变特性物理和感官特性的影响
6. Taro (Colocasia esculenta) Transformed with a Wheat Oxalate Oxidase Gene for Improved Resistance to Taro Pathogen Phytophthora colocasiae [O] . Xiaoling He, Susan C. Miyasaka, Maureen M.M. Fitch, 2013

机译：芋头（Colocasia esculenta）用小麦草酸氧化酶基因转化，用于改善对芋头病原植物植物嗜孢菌菌的抗性

Effects of Taro Varieties and Blending Ratios on Proximate Compositions and Anti-Nutritional Factors of Taro (Colocasia esculenta) –Wheat (Aestium triticium) Composite Bread

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